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NON-ALCOHOLIC FERMENTED BEVERAGES

 i.            Tea: The tea leaves are crushed to release various enzymes, the activity of which improves the colour and aroma of tea. After drying, the product is packed.

 ii.            Coffee and Cocoa: The pulp of coffee and cocoa fruits is removed by natural fermentation by bacteria and fungi. This leads to the development of flavour and aroma in the seeds. Finally, the product is dried and powdered.